Sloe gin-soaked plums with oat and nut crumble
- 1 vanilla pod
- 8 plums, halved and destoned
- 4tbsp dark muscovado sugar
- 100ml sloe gin (regular gin or raspberry gin will also work)
- 1 cinnamon stick
- 2 balls stem ginger from a jar, chopped
- 75g plain flour
- 30g unsalted butter
- 30g rolled oats
- 20g hazelnuts, chopped
- 20g flaked almonds
Preheat the oven to 180C/160C Fan/Gas 4.
Split the vanilla pod and scrape out the seeds. Toss the pod and seeds in an ovenproof dish with the plums, half the sugar, sloe gin, cinnamon stick and stem ginger. Arrange the plums cut side up, cover with foil and bake for 25 mins until tender.
Meanwhile, to make the crumble topping, rub together the plain flour and butter until it resembles fine crumbs. Stir through the rest of the sugar, oats and hazelnuts.
Baste the plums with the juices from the dish, then top each one with 1tbsp of the crumble. Sprinkle over the flaked almonds. Return to the oven and cook, uncovered, for 20 mins until the crumble is golden.